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French Onion Chicken Recipe

This French Onion Chicken recipe combines the rich, savory flavors of French onion soup with tender, juicy chicken in a cheesy, flavorful dish. Perfect for weeknights or cozy gatherings!
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Equipment

  • Large oven-safe skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Tongs
  • Ladle (for spooning sauce)

Ingredients
  

  • 4 boneless skinless chicken breasts
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 3 large yellow onions thinly sliced
  • 1 tablespoon balsamic vinegar optional, for extra flavor
  • 1 ½ cups beef broth
  • 1 teaspoon fresh or dried thyme
  • 1 teaspoon fresh or dried rosemary optional
  • 1 cup shredded Gruyère or Swiss cheese
  • Fresh parsley chopped, for garnish

Instructions
 

  • Season the Chicken
  • Season both sides of the chicken breasts with salt, pepper, garlic powder, and thyme. Set aside.
  • Caramelize the Onions
  • In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 20-25 minutes or until they are golden brown and caramelized. If desired, add balsamic vinegar during the last few minutes to enhance the flavor. Remove the onions from the skillet and set aside.
  • Sear the Chicken
  • Add the remaining tablespoon of olive oil to the skillet. Place the seasoned chicken breasts in the skillet and cook for about 5 minutes per side, or until golden brown. Remove the chicken and set aside.
  • Prepare the Sauce
  • Return the caramelized onions to the skillet and add the beef broth, thyme, and rosemary. Stir and bring to a simmer. Allow the sauce to reduce slightly, about 5 minutes.
  • Combine and Top with Cheese
  • Place the chicken back in the skillet, nestling it into the onions and sauce. Top each piece of chicken with a generous amount of shredded Gruyère or Swiss cheese.
  • Broil (Optional)
  • Transfer the skillet to the oven and broil for 2-3 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.
  • Serve
  • Garnish with fresh parsley and serve hot with crusty bread, mashed potatoes, or a side salad.